Pecan Tassies

Recipe by David Turner
Not Yet Reviewed

A beloved Southern dessert, pecan tassies are bite-size pecan pies with a rich, nutty filling nestled inside tender, unsweetened cream cheese pastry. Named for the small cups that hold the filling (“tassie” is a Scottish word meaning “small cup”), these miniature treats are sweet, gooey, and packed with toasted nuts. They're ideal for Thanksgiving dessert spreads (pair them with our Mini Pumpkin Pies and Mini Apple Pies for the ultimate banquet) and cookie platters, or anytime you want just a taste without making a whole pie.

Prep
30 mins
Bake
30 to 35 mins
Total
1 hr 20 mins
Yield
24 tassies
Pecan Tassies arranged on a plate - select to zoom
Pecan Tassies arranged on a plate - select to zoom
Pecan Tassies in a mini muffin tin - select to zoom
Close up of Pecan Tassies - select to zoom
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Instructions

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  1. To make the crust: Working in a large bowl with an electric hand mixer or in the bowl of a stand mixer fitted with the flat beater attachment, beat together the butter and cream cheese until well combined, about 1 minute on medium speed. Scrape the bowl. 

  2. Add the flour and salt, and mix until fully combined, 1 to 2 minutes on low speed, stopping to scrape the bowl halfway through. The dough will be very sticky. 

  3. Transfer the dough to a sheet of plastic wrap, parchment, or your favorite reuseable wrap. Shape into a rough 6" square (about 1/2" thick). Wrap tightly and refrigerate for at least 15 minutes or up to 24 hours. 

  4. While the dough chills, preheat the oven to 350°F with a rack in the center and prepare the filling (next step). 

  5. To make the filling: In a medium bowl, combine the brown sugar, melted butter, and salt with a flexible spatula. 

  6. Add the egg and vanilla, and stir to combine. Finally, stir in 2/3 cup (76g) of the pecans. Set the filling mixture aside at room temperature, uncovered. 

  7. To assemble and bake the Pecan Tassies: Remove the dough from the refrigerator and roll it into a roughly 12" x 14" rectangle, a scant 1/8" thick, on a lightly floured surface. (See “tips,” below if you don’t have a rolling pin.)  

  8. Use a 3" round cutter to cut rounds from the dough, cutting as close together as possible to minimize scraps. 

  9. Gather all the scraps and gently fold the dough over on itself several times to help bring it together, then re-roll until it’s about 1/8" thick. Cut additional rounds until you have a total of 24. (You’ll have some remaining scrap dough that can be discarded or baked off as a baker’s treat!) 

  10. Place one dough round into each well of an ungreased mini muffin pan, then use your fingertips to press the dough into the bottom and up the sides until they’re flush with the top edge of the pan. (The edges will fold a bit and create a rustic look; that’s OK.) 

    Preparing cups of dough in a mini muffin pan for Mini Quiches

  11. Gently stir the filling mixture to reincorporate any custard and pecans that may have separated while shaping the dough. Portion 1 teaspoon (12g) of filling into each crust-lined well (a Teaspoon Scoop works well here). Each well should be about three-quarters full. If you have some filling leftover after portioning, distribute the remaining filling equally among them, topping off any that look scantily filled. 

  12. Sprinkle the remaining 1/3 cup (37g) pecans evenly over the tassies.

  13. Bake the Pecan Tassies for 30 to 35 minutes, until the exposed edges are golden brown and the centers have puffed. 

  14. Remove the Pecan Tassies from the oven and place the pan on a wire rack to cool for 10 minutes (the puffed centers will settle somewhat). Use a small offset spatula to loosen the edges and pop each tassie out of the pan and onto the wire rack to cool completely, about 45 minutes at room temperature. 

  15. Storage information: Store any leftover Pecan Tassies, well wrapped, at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

  • No rolling pin? After mixing the dough (step 2), portion 1 teaspoon (12g) of the unchilled dough into each well of an ungreased mini muffin pan (a Teaspoon Scoop works well here). Refrigerate the dough in the pan, uncovered, for 15 minutes. Then remove the pan from the refrigerator and use your fingertips to press the dough evenly into the bottom and up the sides of each well. Fill and bake as directed. 

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